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Spinach Florentine Chicken Casserole

4 tablespoons butter
1/4 cup flour
1 cup milk
1 cup chicken Broth
5 ounces egg noodles, cooked & drained
2 cups sour cream
1/3 cup lemon juice
10 ounces frozen spinach, chopped
8 ounces mushrooms, chopped
8 ounces water chestnuts, drained
2 ounces pimentos, diced
1 Large onion, chopped
2 teaspoons seasoned salt
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon salt
2 teaspoons pepper
4 chicken breasts, cooked & chopped

Preheat oven to 350. In a medium saucepan, melt butter over low
heat. Stir in the flour, add milk and chicken broth, cooking until
thickened. Mix in noodles, sour cream, lemon juice, spinach,
mushrooms, water chestnuts, pimiento, onion, celery and seasoned
salt.

In a greased 4-quart baking dish, alternate layers of noodle mixture
and chicken. Top with grated cheese and bake for 30 minutes.

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